Raspberry Chocolate Crumble {Paleo & Vegan}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A skillet raspberry-chocolate crumble with a paleo and vegan almond-coconut topping. Rich and fruity, it's naturally sweetened and can be served warm with dairy-free ice cream.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups fresh raspberries
- 1 Tbsp tapioca flour
- 2 Tbsp coconut sugar
- 1/2 cup blanched almond flour
- 1/4 cup raw cacao powder
- 3 tbsp coconut sugar (adjust to you taste)
- 1/2 tsp pure vanilla extract
- 1/4 cup coconut oil (either very soft or melted)
- 1/4 cup shredded coconut (unsweetened)
- 2 tbsp raw pecans (finely chopped)
- 1/8 tsp salt
- Melted dark chocolate OR chocolate fudge sauce
- Coconut vanilla ice cream OR homemade vanilla bean ice cream
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 98mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 373mg
- Calcium
- 92mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 98MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.